Chicken Dijon Recipe
This Chicken Dijon recipe is an easy one and the outcome is a savory and subtle dish that would be great served over polenta, with mashed potatoes, or even just a nice side of green beans or some crusty bread. This batch I made this with some lovely Zucchini Ricotta fritters and an AMAZING salad recipe I found that uses summer squash.
Ingredients
- 8 pieces mix of thighs and drumsticks
- 2 tbsp olive oil
- 1 teaspoon coriander seeds
- 1/2 cup finely chopped onion
- 1 shallot chopped
- 3 Minced garlic cloves
- 2 cup chicken broth
- 2 tbsp whole grain mustard
- 3 teaspoons sour cream
- 2 teaspoons chopped tarragon
Instructions
- Toast the coriander seeds in a large skillet until light brown and fragrant – then crush them with a mortar and pestle until coarse.
- heat olive oil in the same skillet and season the chicken with salt and pepper. Brown over moderately high heat, turning until golden brown – about 10 mins.
- Add onion and stir until softened – about 12 minutes. Add garlic and cook for about 2 minutes.
- Add chicken broth and coriander – stir until mixed. Bring to a boil, then reduce heat to low and cover. Cook for 20-25 minutes until chicken thigh juices run clear or light pink when pierced with a knife.
- Transfer chicken to a platter with tongs – cover and keep warm. (You can also cover them with foil and place them in a pre-warmed oven at 200 degrees to keep them hot)
- In a small bowl, whisk the sour cream and mustard together with the tarragon. Whisk into skillet with sauces from chicken and simmer until thickened – about 5 minutes. Return chicken to skillet and coat with sauce.
Video
Notes
Serve chicken with mashed potatoes or polenta – spoon delicious sauce over the top – ENJOY!